This week I paired amazing fresh from the farm produce from the Aloe Organics Farm with delicious Cedar Key clams and large pink Key West Shrimp from Sarasota Seafood Company.
Cedar Key Clams and Key West Shrimp with braised Savoy Cabbage and Fennel with roasted Romanesque
Ingredients
1 tablespoon olive oil
1/2 cup finely chopped shallots
1/2 teaspoon saffron threads, crushed
1 teaspoon fennel seeds
3 garlic cloves, minced
3 cups clam juice
2 tablespoons tomato paste 1 tablespoon chopped fresh purple scallions
Kosher salt and fresh ground black pepper to taste
1 fennel bulb, cut into 12 wedges
1 head savoy cabbage sliced.
24 littleneck clams
3/4 pound peeled and deveined large shrimp
2 heads fresh -Romanesque, drizzled with olive oil and roasted.(a cross between cauliflower and broccoli)
Directions
- Heat oil in a large saucepan over medium heat. Add shallots, saffron, fennel seeds, and garlic to pan; cook 4 minutes or until tender. Add clam juice, Pernod, and tomato paste; bring to a boil. Reduce heat, and simmer 15 minutes.
- Stir in, salt, pepper, savoy cabbage and fennel bulb; cover and cook 10 minutes. Add clams; cover and cook 10 minutes. Stir in shrimp. Cover and cook 2 minutes or until clams open and shrimp are done.
To Serve:
Place in large pasta bowl and serve with a side of roasted Romanesque
